Shortbread Lemon Bars
Try this Shortbread Lemon Bars recipe.
Try this Shortbread Lemon Bars recipe.
- splash of vanilla extract
- crust:
- lemon layer:
- 2 tablespoons tapioca flour
- 1/2 cup refined coconut oil melted
- 1/4 cup agave nectar (honey or maple syrup works too)
- 2 1/2 cups almond flour
- couple pinches of sea salt
- 1/3 cup agave nectar (honey or maple syrup works too)
- 2 tablespoons ghee (butter also works)
- 3 eggs + 1 yolk
- 1/2 cup lemon juice (about 2 large lemons)
- 2 tablespoon favorite powdered sugar (i linked to my favorite l
- Carbohydrate 4.73654921743795 g
- Cholesterol 0 mg
- Fat 7.2627734374997 g
- Fiber 1.80857809654037 g
- Protein 3.12167031249719 g
- Saturated Fat 0.548369609374926 g
- Serving Size 1 1 Serving (16g)
- Sodium 0.164453124985206 mg
- Sugar 2.92797112089758 g
- Trans Fat 0.401304531249898 g
- Calories 91 calories
Step-by-step
- Preheat oven to 350F.
- In a medium bowl, whisk together the melted coconut oil (butter or ghee works too), agave nectar, and vanilla.
- Once combined, add the almond flour and sea salt.
- Whisk until completely combined.
- Line a square 9x9 inch pan with parchment paper.
- Spread the crust out across the bottom in an even layer.
- Bake for 13 minutes.
- While the crust is baking, whisk together the lemon filling.
- SUPER IMPORTANT!! The order that you add the ingredients will determine if the lemon layer looks good or looks terrible.
- In a medium bowl, whisk together the agave nectar, ghee, eggs and egg yolk.
- Once combined, add the tapioca flour and whisk until combined.
- Next, slowly drizzle the lemon juice into the bowl while you're whisking.
- You want the mixture to be smooth and not separate.
- Pour the mixture on top of the crust and bake for another 15 minutes.
- After the 15 minutes, pull it out of the oven and let it sit in the pan to bring it to room temperature.
- Once room temp, chill in the fridge for a few hours.
- When you're ready to serve, slide a knife on any sides of the bars that are touching the pan.
- Pull the edges of the parchment paper up and cut into bars.
- I sprinkled mine with some low calorie powdered sugar, but you can use regular powdered sugar if you wish!
Shortbread Lemon Bars: A Burst of Sunshine on a Baking Sheet
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, even amidst the chaos of school runs, work deadlines, and household chores, the urge to create something delicious takes over. This is one of those times. These shortbread lemon bars are my go-to treat when I crave something sweet and refreshing yet simple enough to make on a weeknight. The delicate balance of buttery shortbread and tangy lemon curd is simply irresistible, and the best part? They're surprisingly easy to make, even for a novice baker.
The recipe itself is surprisingly straightforward. The crust, a simple combination of almond flour, melted coconut oil, and a touch of sweetness, comes together quickly. I often substitute the coconut oil with butter or ghee, depending on what I have on hand. The real magic happens with the lemon filling. The key is to slowly whisk in the lemon juice, ensuring a smooth and creamy consistency. This step prevents the filling from separating and creating an unsightly final product. It's a small detail, but it makes all the difference in creating those beautiful, picture-perfect bars.
These lemon bars are wonderfully versatile. They are just as delightful served warm from the oven as they are after chilling in the refrigerator for a few hours. The cold temperature helps the bars to firm up, making them easier to cut and serve. For an extra touch of elegance, a light dusting of powdered sugar is the perfect finishing touch. While I often opt for low-calorie powdered sugar, regular powdered sugar works equally well.
Beyond their simple elegance, these lemon bars are a perfect addition to any occasion. They are delightful for an afternoon tea with friends, a special family gathering, or simply as a sweet treat to brighten up your day. The vibrant yellow of the lemon curd is undeniably cheerful, and the flavor is both refreshing and satisfying.
What I love most about baking these bars is the process itself. It’s a mindful act, a pause in the daily rush. The rhythmic whisking, the gentle spreading of the batter, the intoxicating aroma of lemon and baking shortbread filling the kitchen – these are the moments that bring a sense of peace and accomplishment. And seeing the delighted smiles on my family’s faces when I present them with a batch of these bars is reward enough.
So, next time you’re craving a little sunshine in your day, give this recipe a try. It's a guaranteed mood lifter, a delicious reward, and a testament to the simple joys of baking.
Tips and Variations:
- For a gluten-free option, ensure all your ingredients are certified gluten-free.
- Feel free to experiment with different types of sweetener, such as honey or maple syrup.
- Add a touch of zest to the lemon filling for an extra burst of lemon flavor.
- Garnish with fresh berries or a sprig of mint for a beautiful presentation.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Baking these lemon bars isn’t just about creating a delicious treat; it’s about creating a moment of joy, a connection to the simple pleasures of life, and a sweet memory to share with those you love. Happy baking!
